Roasted Cauliflower & Carrot Soup with Coconut and Crispy Chickpeas
November 11, 2025
Creamy roasted carrot, pepper and cauliflower soup
Serves:2–3
Time:~45 minutes
A creamy and delicious bowl of soup is always something I crave once the weather turns colder. I like mine slightly thick, with a fun topping. For this recipe, I decided to roast cauliflower, carrots, and peppers in the oven with turmeric to bring out a warm golden colour. The coconut milk adds creaminess, while the crispy smoked paprika chickpeas give a fun crunch and texture. Perfect for a delicious and nourishing vegetarian dinner.
Ingredients
Roasted vegetables
- 1 medium cauliflower, cut into florets (about 600 g)
- 2 medium carrots, peeled and sliced (about 120 g)
- 1 large red bell pepper
- 1 yellow bell pepper
- 1 small onion or shallot, roughly chopped
- 2 tbsp olive oil (or coconut oil)
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp turmeric
- Pinch of salt and pepper
Soup
- 100–150 ml (about ⅓–⅔ cup) vegetable stock — made with about ¼ to ½ tsp Marigold vegetable bouillon powder, depending on how thick you want the soup; check your own packaging for exact directions
- ½ tin coconut milk
- ½ tsp turmeric
- ½ tsp smoked paprika
- 1 tsp chili flakes, depends on how spicy you want the soup
- Juice of 1 lemon
- A good amount of pepper
Crispy chickpeas
- 1 × 400 g can chickpeas, drained, and rinsed
- 1 tsp olive oil
- ½ tsp smoked paprika
- Pinch of cumin
- Pinch of salt
To serve
- Fresh parsley or coriander
- Extra olive oil or chili flakes (optional)
Instructions
1. Roast the vegetables
- Preheat the oven to 200°C (400°F).
- Place cauliflower, carrots, peppers, and onion on a tray. Toss with olive oil, cumin, paprika, turmeric, salt, and pepper.
- Roast for 25–30 minutes, until soft and lightly caramelized.
2. Crisp the chickpeas
- On another tray, toss chickpeas with oil, paprika, cumin, and salt. Place them underneath the vegetables in the oven.
- Roast for 20–25 minutes, shaking halfway through, until crunchy.
3. Simmer and blend
- Transfer roasted vegetables to a pot (if using a hand blender) or transfer to a blender.
- Add the vegetable stock (warm in the microwave to dissolve bouillon before). Add coconut milk, lemon, and spices then blend until smooth and creamy.
- Adjust consistency with more stock if needed. Season to taste.
4. Serve
- Spoon the soup into bowls. Scatter over the crispy chickpeas, and finish with herbs, chili flakes (if desired) and a drizzle of olive oil.
Serving Suggestions
- •Enjoy with a slice of toasted sourdough or flatbread.
- •For a heartier meal, pair with a grain salad or a small portion of roasted vegetables on the side.
- •Sprinkle with a pinch of chili flakes or sea salt before serving for extra flavour.
Storage & Meal Prep
- •Keeps well for 3–4 days in the fridge in an airtight container.
- •Reheat gently on the stove over low heat, adding a splash of water or stock if it thickens.
- •Can be frozen for up to 2 months; defrost in the fridge overnight before reheating.
- •Store the crispy chickpeas separately to keep them crunchy; add just before serving.
Variations & Substitutions
- •Vegetables: Swap cauliflower or carrots for roasted pumpkin, sweet potato, or parsnips.
- •Coconut milk: Use light coconut milk for a lighter version.
- •Lemon: Replace with lime for a brighter, slightly sharper taste.
Enjoy!
A creamy and delicious bowl of soup is always something I crave once the weather turns colder. I like mine slightly thick, with a fun topping. For this recipe, I decided to roast cauliflower, carrots, and peppers in the oven with turmeric to bring out a warm golden colour. The coconut milk adds creaminess, while the crispy smoked paprika chickpeas give a fun crunch and texture. Perfect for a delicious and nourishing vegetarian dinner.
Ingredients
Roasted vegetables
- 1 medium cauliflower, cut into florets (about 600 g)
- 2 medium carrots, peeled and sliced (about 120 g)
- 1 large red bell pepper
- 1 yellow bell pepper
- 1 small onion or shallot, roughly chopped
- 2 tbsp olive oil (or coconut oil)
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp turmeric
- Pinch of salt and pepper
Soup
- 100–150 ml (about ⅓–⅔ cup) vegetable stock — made with about ¼ to ½ tsp Marigold vegetable bouillon powder, depending on how thick you want the soup; check your own packaging for exact directions
- ½ tin coconut milk
- ½ tsp turmeric
- ½ tsp smoked paprika
- 1 tsp chili flakes, depends on how spicy you want the soup
- Juice of 1 lemon
- A good amount of pepper
Crispy chickpeas
- 1 × 400 g can chickpeas, drained, and rinsed
- 1 tsp olive oil
- ½ tsp smoked paprika
- Pinch of cumin
- Pinch of salt
To serve
- Fresh parsley or coriander
- Extra olive oil or chili flakes (optional)
Instructions
1. Roast the vegetables
- Preheat the oven to 200°C (400°F).
- Place cauliflower, carrots, peppers, and onion on a tray. Toss with olive oil, cumin, paprika, turmeric, salt, and pepper.
- Roast for 25–30 minutes, until soft and lightly caramelized.
2. Crisp the chickpeas
- On another tray, toss chickpeas with oil, paprika, cumin, and salt. Place them underneath the vegetables in the oven.
- Roast for 20–25 minutes, shaking halfway through, until crunchy.
3. Simmer and blend
- Transfer roasted vegetables to a pot (if using a hand blender) or transfer to a blender.
- Add the vegetable stock (warm in the microwave to dissolve bouillon before). Add coconut milk, lemon, and spices then blend until smooth and creamy.
- Adjust consistency with more stock if needed. Season to taste.
4. Serve
- Spoon the soup into bowls. Scatter over the crispy chickpeas, and finish with herbs, chili flakes (if desired) and a drizzle of olive oil.
Serving Suggestions
- •Enjoy with a slice of toasted sourdough or flatbread.
- •For a heartier meal, pair with a grain salad or a small portion of roasted vegetables on the side.
- •Sprinkle with a pinch of chili flakes or sea salt before serving for extra flavour.
Storage & Meal Prep
- •Keeps well for 3–4 days in the fridge in an airtight container.
- •Reheat gently on the stove over low heat, adding a splash of water or stock if it thickens.
- •Can be frozen for up to 2 months; defrost in the fridge overnight before reheating.
- •Store the crispy chickpeas separately to keep them crunchy; add just before serving.
Variations & Substitutions
- •Vegetables: Swap cauliflower or carrots for roasted pumpkin, sweet potato, or parsnips.
- •Coconut milk: Use light coconut milk for a lighter version.
- •Lemon: Replace with lime for a brighter, slightly sharper taste.
Enjoy!
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